Tikki Chole Recipe | Crispy Aloo Tikki Chaat | कुरकुरी चोले टिक्की | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. Wash the chickpeas, then soak them in water overnight or for 8 to 10 hours.
2. Drain the soaking water. Put the chickpeas in a pressure cooker with salt, whole spices, baking soda and water.
3. Pressure cook over high heat until the first whistle, then cook 4 to 5 more whistles over medium heat.
4. Turn off the heat and let the cooker release pressure naturally.
5. Pound the ginger and green chillies into a paste using a mortar and pestle or a small mixer.
6. Heat ghee in a kadhai over high heat. Add cumin seeds, asafoetida and the paste, stir and cook over high heat for one minute.
7. Add the cooked chickpeas, then all the powdered spices and tamarind water. Stir and cook over high heat for 7 to 8 minutes.
8. Mash some chickpeas while stirring so the chole thickens. It should be semi-thick but pourable.
9. Taste and adjust the salt if needed, then stir in the julienned ginger, kasuri methi and fresh coriander.
10. For the aloo tikki, grate the boiled potatoes into a large bowl, add salt and gradually add corn flour until the mixture binds without being sticky. Use pahadi, indori or chipsona potatoes for crispier tikki.
11. Shape 80 to 90 g portions into thick tikki, dust lightly with corn flour.
12. Heat ghee in a large flat pan over high heat until moderately hot. Fry the tikki over medium heat until light golden on both sides.
13. Mash each tikki with a potato masher into thick discs, then fry over medium-low heat until golden brown and crisp on both sides.
14. For the green chutney, grind the mint, coriander, ginger, green chillies, salt, dry mango powder, black salt, cumin powder and ice cube in a mixer jar with water into a fine paste.
15. For the amchur chutney, gradually mix the dry mango powder with water in a stock pot until lump-free. Add the remaining ingredients and jaggery, then cook over high heat until the jaggery melts and the chutney boils. Lower to medium and simmer for 15 minutes. Turn off the heat and let cool completely.

Summarized from Your Food Lab's video. Watch it for the details.

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